Escalope chasseur à la crème de champignons

Ingrédients

• 4 pork schnitzels (about 150 g each)
• 75 g flour
• 2 eggs, beaten
• 100 g breadcrumbs
• Salt and pepper to taste
• 2 tbsp butter (for frying)
• 1 tbsp olive oil
• 1 shallot, finely chopped
• 2 garlic cloves, finely chopped
• 300 g mushrooms, sliced
• 1 knob of butter (for the sauce)
• 100 ml dry white wine
• 150 ml chicken stock
• 150 ml heavy cream
• 2 sprigs fresh thyme
• 1 tsp Worcestershire sauce
• Fresh parsley, finely chopped

Préparation

1. 1

   Place the schnitzels on a cutting board and pat dry with kitchen paper. If needed, pound them slightly thinner with a meat mallet or the bottom of a pan (about 5 mm thick).Prepare three deep plates: one with flour, one with beaten egg and one with breadcrumbs. Season the breadcrumbs with salt and pepper. Coat the schnitzels in sequence with the flour, the egg and the breadcrumbs. Press the breadcrumbs on well.Heat a generous knob of butter and a splash of olive oil in the frying pan over medium heat. Once the foaming subsides, place the schnitzels in the pan. Fry them 3 to 4 minutes per side until golden and cooked through. Keep warm on a plate under foil.In the same pan, melt a knob of butter over medium heat. Sauté the shallot and garlic gently for 2 minutes. Add the mushrooms and cook 4 to 5 minutes until they are golden and have released their moisture.Deglaze with the white wine and let it reduce for 1 minute. Add the chicken stock and let the sauce simmer for 2 minutes.Pour in the heavy cream and add the thyme. Let the sauce thicken over low heat for 3 to 4 minutes, stirring regularly. Season with salt, pepper and a dash of Worcestershire sauce.Return the schnitzels to the pan or spoon the sauce generously over them when serving. Garnish with fresh parsley and serve immediately with mashed potatoes or fried potatoes.